Among vegetable oils, corn oil is a bit better.
But corn oil also has a slight browning effect, so the best choice is still lard.
Rendered lard is snow-white in color and won't cause any browning at low oil temperatures.
Yuan Debiao put half a pot of lard into the wok, turned on the burner, and cranked up the heat.
Then he brought over the egg white batter and the Red Bean Paste coated in starch, ready to start frying.
This step is the most critical stage in making Snowy Bean Paste, and it's also where many people end up failing.
Whipping the egg white is hard too, but as long as you invest enough time and effort, you can basically get it right. The low-temperature frying, however, without a certain amount of experience and guidance from an old master, will most likely end in failure.
